OVEN USE
SUGGESTED TEMPERATURES TO KEEP FOOD HOT
Food | Oven |
| Temperature |
Beef |
|
Rare | 150º - 155ºF |
Medium | 155º - 170ºF |
Well Done | 170º - 180ºF |
Bacon | 200º - 225ºF |
Biscuits and Muffins | 170º - 185ºF |
(covered) |
|
Casserole (covered) | 170º - 200ºF |
Fish and Seafood | 170º - 200ºF |
French Fried Foods | 200º - 225ºF |
Gravy or Cream Sauces | 170º - 180ºF |
(covered) |
|
|
|
Food | Oven |
| Temperature |
Lamb and Veal Roasts | |
Pancakes and Waffles | 200º - 225ºF |
(covered) |
|
Potatoes |
|
Baked | 200ºF |
Mashed (covered) | 170º - 185ºF |
Pies and Pastries | 170ºF |
Pizza (covered) | 225ºF |
Pork | 170º - 200ºF |
Poultry (covered) | 170º - 200ºF |
Vegetables (covered) | 170º - 175ºF |
|
|
INTERNAL COOKING TEMPERATURES
Food | Oven |
| Temperature |
Egg and Egg Dishes |
|
Eggs | Cook until yolk |
| and white are firm |
Egg Casseroles | 160º F |
Egg Sauces, Custards | 160º F |
Ground Meat and Meat Mixtures | |
Turkey, Chicken | 165°F |
Beef, Veal, Lamb, Pork | 160°F |
Fresh Beef, Veal, Lamb |
|
Medium Rare | 145°F |
Medium | 160°F |
Well Done | 170°F |
Fresh Pork |
|
Medium | 160°F |
Well Done | 170°F |
Roast Beef |
|
Cooked commercially, | 140°F |
vacuum sealed, and |
|
| |
|
|
Food | Oven |
Temperature | |
Poultry |
|
Chicken, | 180°F |
Chicken, | 180°F |
170°F | |
Duck and Goose | 180°F |
Stuffing
Cooked alone or in bird 165°F
Sauces, Soups, Gravies, Marinades Used with raw meat, poultry, or fish
Seafood
Fin Fish | Cook until opaque and |
| flakes easily with a fork |
Shrimp, Lobster, | Should turn red and flesh |
Crab | should become pearly |
| opaque. |
Scallops | Should turn milky white |
| or opaque and firm. |
Clam, Mussels, | Cook until shells open. |
Oysters |
|
Leftovers | 165°F |
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